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Rum Raisin Rice Pudding
Copyright 2002, Barefoot Contessa Family Style, All rights reserved
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Recipe Summary
Prep Time: 10 minutes Cook Time: 30 minutes
Yield: 6 to 8 servings
3/4 cup raisins
2 tablespoons dark rum
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
3 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract

Combine the raisins and rum in a small bowl and set aside.
Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan half off the burner.)

Stir in 4 cups of half-and-half and sugar and bring to a boil. Cook uncovered on a low boil for 25 minutes, until the rice is very soft. Stir often, particularly towards the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Chill.

Episode#: IG1B15

Copyright © 2003 Television

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